Publication detail

Acrylamide formation in cookies with coffee extracts

KUKUROVÁ, K. PASSOS, C. P. CIESAROVÁ, Z. BEDNÁRIKOVÁ, A. MEŠKOVÁ, E. MARKOVÁ, L. COIMBRA, M. A.

Original Title

Type

conference paper

Language

English

Original Abstract

The aim of this study was the development of improved cereal products with various types of extracts prepared from coffee and the evaluation of quality and safety of these novel products. In this study, the addition to cookies of freeze-dried aqueous and ethanol soluble fractions, a microwave-assisted extract, and an oil extract recovered from the coffee residue, was evaluated on acrylamide content and preliminary sensory acceptance by consumers.

Keywords

acrylamide, coffee extracts, functional cereal products, quality and safety

Authors

KUKUROVÁ, K.; PASSOS, C. P.; CIESAROVÁ, Z.; BEDNÁRIKOVÁ, A.; MEŠKOVÁ, E.; MARKOVÁ, L.; COIMBRA, M. A.

RIV year

2012

Released

23. 5. 2012

ISBN

978-86-7994-027-8

Book

Proceedings of 6th Central European Congress on Food

Pages from

189

Pages to

193

Pages count

BibTex

@inproceedings{BUT93144,
  author="KUKUROVÁ, K. and PASSOS, C. P. and CIESAROVÁ, Z. and BEDNÁRIKOVÁ, A. and MEŠKOVÁ, E. and MARKOVÁ, L. and COIMBRA, M. A.",
  title="Acrylamide formation in cookies with coffee extracts",
  booktitle="Proceedings of 6th Central European Congress on Food",
  year="2012",
  pages="189--193",
  isbn="978-86-7994-027-8"
}